Fakhda Mahsheya

Name: Fakhda Mahsheya
Yield: serves 6
Ingredients: 1 leg of lamb; 4 cloves garlic, cut into slivers; 2 tablespoons vegetable oil; Salt and pepper; 1 pound ground beef; 4 tablespoons sunflower oil; 1 1/4 cups long-grain rice; Salt and pepper; 2 teaspoons cinnamon; 1/2 teaspoon allspice; 2 cups meat or chicken stock (page 143) (or you can use a bouillon cube), boiling hot; 1/4 cup split almonds; 1/3 cup pistachios; 1/4 cup pine nuts

December 9, 2011

The grandest Arab meal is a whole stuffed baby lamb. A succulent leg accompanied by the traditional stuffing called hashwa is a representative of that ideal. The meat is cooked gently, for a long time, to such melting tenderness that you can pull morsels off with your fingers.

Recipe notes

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